yolks and beat until smooth. Sift flour, ? cocoa, and cream of tartar, and add ' gradually to creamed butter, and sugar alternately with the milk and vanilla. Fold In the stiffly-beaten Whites of eggs. Dissolve soda In boiling water and mix. in lightly and evenly. Place In a buttered ring tin and bake In a moderate oven 1 hour. "When cool, cover with chocolate Icing a-nd decorate with blanched almonds and cherries to form a daisy.

few crystallised cherries, >1 tablespoon, cocoa, Sltt lcing;sugnr, and cocoa. Add bolling water gradually,-mix to desired consistency, warm for a few seconds over heat and pour over cake and decor- ate;

Beat Whites of eggs stiffly. Fold in sugar ánd beat until dissolved. Then add other ingredients. Line a 9-inch tin with greaseproof paper slightly moistened. Allow side lining to stand about 4in. deep. Fill with mixture and bake 1½ hours in slow oven. Turn out and leave cake upside down to cool. It will sink slightly in the middle. Fill this depression with sweetened whipped cream flavoured with passionfruit.

Sift cream of tartar and soda with flour, and put In a basin with other ingredients in tho order given. Beat for 2 minutes only. Tut into 2 sand- wich tins, Klin, and, flin, respectively. Bake In a moderate oven 15 minutes,

"When . cool ice tho small one and

sprinkle with chopped nuts and either fresh stt'au'horries, raspberries,or cher- ries in season or conserved small fruit, even jam will do it firm. Cover the largo cake with sweetened- whipped cream and sliced strawberries. Set the small cake on the cream and around tho edge of the lower cake place small meringues and strawberries alternately.

and salt In small amounts, blending well. Beat egg-whites until foamy, ndd lemon juice and two tablespoons sugar' beat until stiff enough to hold up in peaks, fold Into flour ,mixture and turn Into two "un'greaaed' Sin, ? sandwich tl'ns. Bake in moderate oven for 25 minutes., \ r -